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Risotto

Servings: 4
½ c. Arborio rice
3 c. chicken stock (or alternately use the braising liquid from the short ribs)
2 shallots, minced
1 clove garlic, minced
2 oz. Parmesan (or other firm cheese of choice)
2 oz. unsalted butter
salt and pepper

 

Start by heating up the chicken stock (or braising liquid).

Place a wide pot onto low heat and add half of the butter along with the minced shallots and garlic. Sweat them together for 2 minutes. Add the rice and continue stirring these together for another 2 minutes.

Add ½ c. of the hot stock while continuing to stir. Once most of the liquid is absorbed, add another ½ c. (The mount of stock your rice will absorb is usually about 3 parts stock to 1 part rice. This creates a little extra, but it is better to have a little leftover than running out.) Keep adding and stirring in small increments until the rice is done but still with a certain firmness to it—20–25 minutes. (This takes a lot of practice but keep tasting throughout the cooking process, and you will learn to know your rice.)

One minute before you think the rice is done, add the rest of the butter and grate in the Parmesan. Season with salt and pepper and go directly to plating. (Risotto has a very limited window of delicious texture so having everything ready to plate and finishing with the rice last is wise.)

 
 
 
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